Tonight's dinner: Hungarian Goulash, made in the crock pot. Absolutely delicious! Hungarian Goulash A 1.75 lbs. boneless beef chuck 2 T. vegetable oil 2 onions, roughly chopped 1/2 t. cayenne 1 t. salt, divided, plus more for the beef 1 t. black pepper, plus more for the beef 1 t. ground caraway seeds 1 t. dried marjoram 1 t. dried thyme 2 T. paprika, preferably Hungarian 3 cups beef broth, divided 1/4 cup tomato paste 1 14 oz. can diced tomatoes, drained 1 t. sugar 2 t. minced garlic 2 T. balsamic vinegar 1 bay leaf 2 medium carrots 2 medium potatoes Cooked and buttered egg noodles, for serving Sour cream, for garnish Cut the beef into bite-sized pieces and season with salt and pepper. Sear in a skillet in the vegetable oil over medium-high heat, working in batches. Transfer to your crock pot. Sauté the onions in the skillet with 1/2 t. salt for 5-6 minutes. Add to the crock pot. In the skillet over medium heat, toast the cayenne, thyme, caraway, marjoram, black pepper, and paprika until fragrant, about two minutes. Deglaze with 1 cup of the beef broth. Add in the tomato paste, stirring to dissolve. Transfer the mixture into your crock pot. Add in the remaining beef broth, diced tomatoes, 1/2 t. salt, sugar, garlic, balsamic vinegar, and bay leaf. Peel the carrots and potatoes, cut them into chunky pieces, and add them in. Give everything a good stir. Cover and cook on Low for 8 hours or on High for 4 hours. Serve over egg noodles and top with sour cream. #FeedingCreatively #CrockPotDinners #HungarianRecipes #HungarianGoulash #ThingsToDoWithEggNoodles #EasyDish https://www.instagram.com/p/CexkWpGL2MO/?igshid=NGJjMDIxMWI=